Tested till perfect Lemon Rosemary Chicken Skewers

Lemon Rosemary Chicken Skewers

Extra marinade combined with a spoonful of mayonnaise makes an excellent dipping sauce for these skewers.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 pieces


  • 4 4chicken cutletchicken cutlets, (1-1/4 lb/625 g)
  • 3 tbsp 3tbspextra-virgin olive oil
  • 2 tbsp 2tbspminced green oniongreen onions or fresh chives
  • 4 tsp 4tspchopped fresh rosemary
  • 2 tsp 2tspgrated lemon rind
  • 1 tbsp 1tbsplemon juice
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3 tbsp 3tbsplight mayonnaise
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Line rimmed baking sheet with foil; grease foil and set aside.

Between plastic wrap, pound chicken to 1/4-inch (5 mm) thickness; cut crosswise into about twenty-four 1-inch (2.5 cm) wide strips.

In large bowl, whisk oil, green onions, rosemary, lemon rind and juice, salt and pepper for marinade. Remove 4 tsp (20 mL) to small bowl for dipping sauce.

Add chicken to marinade in large bowl; toss to coat. Weave strips onto each of 24 soaked 6-inch (15 cm) wooden skewers. Place on prepared pan; cover and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 2 hours.) Whisk mayonnaise into reserved marinade for dipping sauce; cover and refrigerate.

Broil skewers, 6 inches (15 cm) from heat, until no longer pink inside, 5 minutes. Serve with dipping sauce.

Nutritional Information Per piece: about

cal 48 pro 5g total fat 3g sat. fat 0
carb 0 fibre 0g chol 15mg sodium 73mg

% RDI:

iron 1 vit C 2
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